Preheat the oven to 350 deg F. Adjust the oven rack to the lower middle position or one level below the middle. Butter and flour a loaf pan or line it with parchment paper.

Optional - making the coconut topping: mix the cream cheese and sweetened shredded coconut until it is evenly mixed (I just used my hands). Set aside for later.

In a large mixing bowl, mash the bananas until a few chunks remain. Mix in the melted butter, sugar, eggs, yogurt/sour cream and vanilla until smooth and evenly mixed.

In a separate bowl, whisk the flour, baking soda, and salt together and evenly mix and aerate the ingredients. Add half of the dry mix to the banana mix and fold the batter with a rubber spatula a few times. Then scatter the chopped toffee and the remaining flour mix. Continue to fold the batter gently until there are no more streaks of flour.

Pour the batter into the prepared loaf pan. Scatter the coconut mixture on top if using.

Bake at 350 deg F for 60 – 70 minutes, or until a skewer stuck into the banana bread comes out clean. Rotate the loaf pan 180 degrees about 30 - 40 minutes into the baking time. Keep an eye on the coconut topping, if it starts to get too brown, cover the top of the pan loosely with a piece of foil. I did this and rotated the pan about 30 minutes in.

knock knock..ehm ehm...hi!my name is giorgia, from italy, and this is the first time that a see your blog (i'm searching white chocolate brownies recipe) and i think that it's very interesting...so if you are searching some italian recipe you can explore my blog ;) bye bye

Wow! Your bread looks very good! What an good twist you put on the original banana bread and i have to agree that the coconut on the top really makes it look delicious! I will keep following your blog for more recipes. :)

We just started a cooking blog and love for you to come and check it out: http://thepepperedpantry.blogspot.com/

Pecans get soggy in your banana bread? They are fairly high in moisture. Try toasting them gently in a medium-hot pan or oven for 8-10 minutes until turning light brown and develop added flavor. They should stay firm and crisp in the bread.George (author of What Recipes Don't Tell You)